3/4 cup (30g) toasted coconut flakes
1L caramel macadamia ice cream
Finely grated zest of 3 limes
Lime wedges, to serve (optional)
1 (1.8-2kg) large sweet pineapple, trimmed, peeled and eyes removed
1/3 cup (80ml) pure maple syrup
Juice of 3 limes
For the pine lime, preheat a woodfired oven or kitchen oven to 280°C/260°C fan-forced. Preheat a large cast-iron pan in the oven.
Meanwhile, slice the pineapple in half lengthways, then slice each half lengthways into 4 long wedges. Thinly slice each strip crossways to produce small triangles, then transfer to a bowl. Add maple syrup and toss to coat. Carefully pour into preheated pan and roast for 10-12 minutes until golden.
Carefully remove pan from oven and stir through lime juice. Set aside to cool to room temperature.
Spoon half the pine lime among 6 serving glasses, then sprinkle with half the coconut. Top with large scoops of ice cream, then spoon over remaining pine lime. Sprinkle with remaining coconut and lime zest. Serve with lime wedges alongside, if desired, to squeeze over.